Kala Mutton with Jowar Bhakri

Instructions

1. 1

   Marinate and Pressure Cook Mutton

   • In a mixing bowl, combine the mutton pieces with 1 tbsp ginger-garlic paste, 0.5 tsp turmeric powder, and 1 tsp salt. Mix thoroughly to coat each piece. Let it marinate for at least 20-30 minutes.
   • Transfer the marinated mutton to a pressure cooker. Add 1.5 cups of water.
   • Secure the lid and cook on medium-high heat for 5-6 whistles, or for about 20-25 minutes until the mutton is tender and cooked through.
   • Allow the pressure to release naturally. Once safe to open, separate the cooked mutton pieces from the stock. Keep both the mutton and the stock reserved for later.
2. 2

   Prepare the Kala Masala Paste

   • While the mutton is cooking, heat a heavy-bottomed pan or kadai. On low heat, dry roast the grated coconut, stirring continuously for 8-10 minutes until it turns a deep, dark brown. Be careful not to burn it. Remove from the pan and set aside.
   • In the same pan, dry roast the whole spices (cloves, peppercorns, cinnamon, bay leaf, star anise) for 1-2 minutes until they become fragrant. Add them to the roasted coconut.
   • Add 1 tbsp of oil to the pan. Add the 2 sliced onions and sauté on medium-low heat for 15-20 minutes. The key is to caramelize them slowly until they are very dark brown, almost black, but not burnt. This step is crucial for the dish's signature color and flavor.
   • Allow all roasted ingredients (onions, coconut, whole spices) to cool completely. Transfer them to a grinder jar along with the chopped ginger and garlic. Add a few tablespoons of water and grind into a very smooth, thick paste.
3. 3

   Assemble the Curry

   • Heat the remaining 3 tbsp of oil in the same deep pot or kadai over medium heat.
   • Add the 1 finely chopped onion and sauté for 5-7 minutes until it turns translucent and golden brown.
   • Add the prepared kala masala paste to the pot. Cook for 8-10 minutes, stirring frequently, until the paste darkens further and you see oil separating from the sides.
   • Stir in the red chili powder, the remaining 0.25 tsp turmeric powder, and the goda masala. Sauté for another minute until the raw smell of the spices disappears.
4. 4

   Simmer and Finish

   • Add the reserved cooked mutton pieces to the pot. Mix well to coat them thoroughly with the masala and sauté for 2-3 minutes.
   • Pour in the reserved mutton stock and about 1 cup of warm water to adjust the gravy's consistency. Using warm water prevents the mutton from toughening.
   • Add the remaining 0.75 tsp of salt, stir well, and bring the curry to a boil.
   • Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes. This allows the mutton to absorb the flavors of the masala.
   • Garnish with freshly chopped coriander leaves. Serve hot with jowar bhakri, chapati, or steamed rice.